Cook

Major Responsibilities:
Quality food production for the assigned area of responsibility including patients (regular and modified diets) and cafeteria meals.
1)Prepare and portion food servings according to Diet Office tally records, recipes or orders for patients, cafeteria, and catered events.

2)Prepare/cook and replenish a wide variety of hot food items for patient trayline, cafeteria and/or catering in a timely manner, as needed.

3)Ensure adherence to deadlines regarding food production for each area of service.

Ensure that the menu items are correctly prepared according to standardized recipes.
1)See that all food items are attractively prepared and presented.

2)Prepare items according to Diet Office tally records and properly documents quantities of items prepared and leftover.

3)Produce adequate quantities of food and ensure good quality for all meals served.

4)Ensure that all food items are properly labeled, dated and stored appropriately.

5)Observe and taste food being prepared to check for flavor, texture and appropriate temperature. If a food item is not prepared according to department standards, make judgment call on what to do with that food item.

6)Promote patient safety by reporting of issues through established channels and participating as requested in safety initiatives.

Maintenance of a safe and sanitary work environment, observing sanitation and safety regulations, ensuring compliance and licensure with regulatory agencies.
1)Date, label and rotate food items appropriately.

2)Clean and sanitize work tables, refrigerators and equipment properly ensuring compliance with I.D.P.H. rules and regulations.

3)Document, on designated form, food temperatures prior to and during each meal service.

4)Report equipment in need of repair to coordinator or manager.

5)Observe safety regulations regarding careful and correct operation of equipment.

6)Wear appropriate head covering and gloves when directly handling food that is ready to be served.

Participation in cost containment by utilizing standardized recipes, portion control and proper utilization of leftovers.
1)Provide input into recipe standardization and creative production of food.

2)Adhere to proper portion control.

3)Prepare or direct distribution of foods to appropriate serving units.

4)Appropriately store and utilize leftovers in an expedient manner.

5)Complete Food Waste Log per department standards.

Proper attendance at meetings, inservices and training sessions to broaden knowledge base and to enhance skills.
1)Complete competency assessment annually.

2)Complete mandatory inservices annually.

Education/Experience Required:
– High school education or equivalent is preferred. – Minimum of two years of hotel, restaurant or hospital cooking experience with knowledge of all aspects of food preparation.

Knowledge, Skills & Abilities Required:
– Ability to interpret and follow recipes. – Positive attitude. – Dependable. – Good organizational skills. – Self-directed. – Ability to speak and read English.
– Ability to take Food Service Sanitation exam. Must be completed within 3 months of hire date.

Physical Requirements and Working Conditions:
– Ability to work flexible hours and days including evenings, holidays and weekends. – Ability to work as a team member. – Ability to complete numerous simultaneous projects within the given time constraints. – Excellent attendance and punctuality. – Excellent interpersonal skills. – Competent in quantify food production. – Ability to respond quickly to peak service demands. – Position requires bending and heavy lifting. – Associate exposed to heat and high temperatures. – Ability to operate basic kitchen cooking and food preparation equipment. – Ability to tolerate cold temperatures while retrieving food items from the freezer. – Ability to lift 10-30 pounds and carry. – Ability to work under stressful and difficult situations.
This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.